Prime Rib au Jus: Your Guide to Juicy Perfection

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Make your holiday feast unforgettable with a perfectly roasted Prime Rib au Jus that's juicy, tender, and full of flavor. The rich pan juices make the best au jus for spooning over each slice, and it's always the first thing to disappear at any holiday meal. Follow this easy, reliable method to get flawless results every time!

Gravy being poured over a thick slice of prime rib with mashed potatoes on the side.

You'll Love This Recipe!

🎄 Holiday Showstopper: A prime rib roast takes center stage on any Christmas or Thanksgiving table.

😀 Crowd Pleaser: Fork-tender meat made for sharing with the whole family.

🍖 Restaurant Quality: Slow-roasted flavor that rivals what you'd find at the best steakhouse.

I'm very fond of this prime rib roast recipe because my Momma made it every year for the holidays. Believe it or not, my dad hated turkey, so this roast beef brings back lots of memories for me. It's the kind of dinner that feels special, fills the house with the best aroma, and looks beautiful as the centerpiece on your holiday table.

A plate with prime rib and mashed potatoes, with more servings and gravy in the background.

Start with a good cut of meat like a boneless prime rib or a choice rib roast from the butcher or your favorite grocery store. Roasts usually go on sale right before the holidays, so be on the lookout for a deal! While the cooking process takes a little time, a larger rib roast always pays off. When it's done, the beef drippings in the bottom of the pan make the most incredible au jus to spoon over each slice.

Ingredient Notes

Here's what you'll need to make this succulent prime rib au jus! For quantities, see the printable recipe card below.

Prime Rib Roast: Use an 8-10 pound roast with plenty of marbling. Prime cuts or a larger roast gives you the best flavor and texture.
Kosher Salt and Black Pepper: Kosher salt is key for flavorful, juicy meat. A dry brine lets the seasoning soak deep into the roast and helps it stay tender while baking.
Garlic, Celery, Carrots, Onion: These vegetables add rich flavor to the pan drippings for the au jus. Cut them into large pieces so they don't burn during the long bake. You can eat them or discard them once the roast is done.
Beef Broth or Beef Stock: Adds savory flavor to the au jus and ties all the flavors together.
Rosemary and Thyme: Fresh herbs bring a bright, aromatic note that pairs perfectly with the hearty beef.
Vegetable Oil: Helps the herb mixture stick to the roast and gives it a nice browned crust during roasting.

Raw beef roast on a tray, with carrots, celery, onion, garlic, herbs, broth, oil, salt, and pepper beside it.

How to Make Prime Rib Au Jus

1 - Salt all sides of the roast on a rack over a rimmed sheet and let it rest uncovered for 2 hours at room temperature or overnight in the fridge. If chilled, set out for 2 hours before baking. Make an herb mixture with rosemary, thyme, minced garlic, salt, pepper, and oil.

2 - Heat oven to 250°F. Scatter chunks of celery, carrots, halved garlic bulb, and onion in a roasting pan with the rack set in. Set the roast on the rack, rub with the herb mixture, and insert an oven-safe thermometer into the center.

3 - Roast in the oven on the bottom rack until the thermometer reads 125°F, about 3 to 4 hours, rotating the pan halfway through. Remove from the oven, tent loosely with foil, and rest for 30 minutes.

Five steps of roasting beef with vegetables, ending with sliced prime rib and gravy being poured on top.

4 - Increase oven temperature to 500°F and raise the rack to the middle level. Return the roast for 6 to 8 minutes to crisp the exterior. Transfer to a cutting board, tent again, and rest 10 to 15 minutes.

5 - To prepare the au jus, pour beef broth into the hot roasting pan, scrape up browned bits, strain into a saucepan, bring to a boil, then simmer 2 to 3 minutes.

6 - Slice the roast against the grain into 1-inch portions and serve with warm au jus.

Favorite Pairings

Garlic Redskin Mashed Potatoes: Creamy mashed potatoes are the perfect match for that rich, savory au jus.
Maple Bourbon Glazed Carrots: Adds a little color and a touch of sweetness to the meal.
Cranberry Brussels Sprouts: Vegetables glazed in cranberry sauce taste divine!
Roasted Beet Salad: A lovely fall side dish with rich beets, goat cheese and crunchy pistachios.
Dinner Rolls: Soft rolls are just right for soaking up every bit of that delicious au jus.

Prime rib with herbs on a wooden cutting board, peppercorns scattered, celery and garlic in the background.

Roasting Tips

Use an instant-read thermometer. Go by internal temperature instead of time. Every oven cooks a little differently, and this is the best way to make sure it turns out tender and juicy.
Remove roast from the oven 5 minutes early. The meat will continue to cook after it is taken out of the oven, so take it out before it hits your desired temperature.
The meat can be roasted with or without the bones. If the bones are still attached or tied back on, plan for a longer cook time.
Let the roast rest before slicing. This allows the juices to stay in the meat instead of running out on the cutting board, and keeps the roast juicy.
Cut across the grain. Look at the fibers in the meat and cut perpendicular across them. If you cut with the grain the meat will be tough, so make sure you take this very important step!

Prime rib oven roasting temperature chart showing doneness, temperature, and inside color for each level.

Variations

Garlic Butter Prime Rib: Swap olive oil for butter for an even richer crust.
Red Wine Au Jus: Add a splash of red wine with the beef stock for bold flavor.
Beef Tenderloin Twist: Use a similar method with beef tenderloin for a leaner roast.

Sliced prime rib on a plate with gravy being poured over it, garnished with fresh rosemary.

Recipe FAQ

Can prime rib be made ahead?

You can salt and season the roast up to 24 hours ahead, then bake the next day.

How do I get the perfect time and doneness?

Check the thickest part of the roast near the center, and pull it just before your desired doneness since carryover cooking will raise it slightly.

Should I cover prime rib while roasting?

No, leave it uncovered so it can brown evenly at high temperature.

What's the best way to serve it?

Slice against the grain, drizzle with au jus, and serve with your favorite sides like smothered green beans and hash brown potato casserole.

Storage Guide

Leftovers: Store leftover prime rib in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm gently in the microwave or in a low 250ºF oven until heated through.
Freeze: Wrap slices tightly in aluminum foil and place in a freezer-safe bag for up to 2 months. Thaw in the refrigerator before reheating.